Goat Cheese Tart

This simple, rustic dish is the perfect way to enjoy fresh goat cheese and makes an excellent companion to a simple salad. This recipe comes to us from Chef Jason Weiner of Almond.

Serves 8

For the Dough (for 10-11 in tart pan):

1 1/2 cups all purpose flour

4 oz chilled butter

2 oz ice water

pinch of salt

1 egg white mixed with 1 tsp water

For the Caramelized Onions:

2 medium white onions

2 tbsp butter

1 tsp sugar

salt and pepper to taste

For the Goat Cheese Filling:

1 cup half and half

1 cup goat cheese

pinch salt

pinch pepper

In a food processor, cut the butter into the flour and salt. When mixture resembles crumbly oatmeal, slowly add water until the dough starts to come together but don’t let it form a ball. Transfer mix to a lightly floured surface, form a disc, wrap in plastic and refrigerate for at least and hour. Later, roll dough into a disc about 1/8 in thick. Place gently over a greased and floured tart pan. Push down around edges to cut the edge of dough. Wrap in plastic and freeze. Remove plastic and place a piece of parchment on top of the tart and weigh down with beans or pie weights. Place in preheated 425 degree oven and bake for 12 min. Remove parchment and beans and brush with egg white wash and continue baking for 6-8 min or until the shell is lightly browned.

Sweat the onions low heat with butter and salt until you have deep caramel color. Set aside to cool. Blend goat cheese with the half and half and add salt and pepper.

Layer the cooled onions on the bottom of the tart shell and fill with goat cheese base leaving a little room at the top as the tart will grow slightly when baked. Bake in a 350 oven for roughly 12-15 min or until the center of the tart jiggles slightly. There may be some browning of the cheese along the edges. Cool slightly before cutting and serving.

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.